Title:
QUALITY IMPROVING AGENT FOR BREAD
Document Type and Number:
Japanese Patent JP2013215158
Kind Code:
A
Abstract:
To provide a bread-making dough improving agent that permits the addition of water not less than a conventional dough improving agent with a small amount of addition.
Hydroxypropylmethylcellulose (HPMC) of a super-high viscosity type with a viscosity of 100-300,000 mP s, preferably 100,000-250,000 mPa s, is used as a bread-making dough improving agent. The improving agent further includes thickening polysaccharides (pectin and guar gum), an enzyme (α-amylase and hemicellulase), and L ascorbic acid. The bread quality improving agent is added at 0.1-2.0 mass% to bread dough, and water increased in amount than usual is added to the dough.
Inventors:
TANEICHI KAZUYA
MAEJIMA TOSHIICHI
NAKAJIMA AKIRA
MAEJIMA TOSHIICHI
NAKAJIMA AKIRA
Application Number:
JP2012089835A
Publication Date:
October 24, 2013
Filing Date:
April 11, 2012
Export Citation:
Assignee:
UNITEC FOODS CO LTD
International Classes:
A21D2/18; A21D2/22; A21D2/26; A21D13/00
Domestic Patent References:
| JP2010022313A | 2010-02-04 | |||
| JP2005218410A | 2005-08-18 | |||
| JP2005218409A | 2005-08-18 | |||
| JP2008278827A | 2008-11-20 | |||
| JP2005261221A | 2005-09-29 | |||
| JP2012254029A | 2012-12-27 |
Foreign References:
| US20110117246A1 | 2011-05-19 |
Attorney, Agent or Firm:
Patent Business Corporation Moegi Patent Office
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